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Garfagnana and Lunigiana Breads

PANI DELLA GARFAGNANA: PANE DI PATATE, PANE MAROCCO & PANI DELLA LUNIGIANA

Garfagnana Breads: Pane di Patate, Pane Marocco & Pani from Lunigiana

 

On the Garfagnana side of the park potato bread is still made.

Today the potatoes are not used as a substitute for flour, but small quantities are added to the dough to make it particularly soft and fragrant.

 

Lunigiana bread is made from wheat flour type 0, or wholemeal, and inside the park it takes its name from the place of production. The best known breads are from the bakers of Vinca, a village near Fivizzano.

 

Marocco bread deserves a special mention. This is still made in Montignoso where until the 1960’s it was made in the home. It’s a very rich bread made from a mixture of maize and wheat flour, water and with mother dough as the raising agent together with a small amount of yeast, olive oil, whole olives in brine, garlic, rosemary, sage and chilli pepper.

 

Another type of bread is the Schiacciata di Seravezza, a focaccia with olive oil, lard, rosemary and garlic.

In some places in the park chestnut bread is still made, using neccio flour.

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